Greek Food Gazette 05/01/09
May 1st, 2009 | By Peter Minakis | Category: MISC, News
- A soon to be full pre-lunch patio on Toronto’s Danforth Avenue (Greektown).
- On the Greek island of Skopelos, 15 tons of almonds are harvested each year
- Iron Chef Michael Symon shares his family’s “keftedes” recipe
- The Houlis family sets out to mass-market their chicken avgolemono soup across the US
- Greece makes a pitch to increase the number of Korean tourists
- When in Athens, you have to dine at Pasaji, a Food & Drink Magazine Top 10 choice, located just behind the famous Grand Bretagne Hotel
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© 2007-2009 Peter Minakis
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Kalo mina Peter, kali Protomagia:))
15 tons of almonds is one impressive number!
Impressive the amount of almonds. Can’t wait to visit Toronto again. I’ll have to try some Greek restaurants.
I miss the Danforth, sigh.
Interesting.
My dear Greek food expert, I’ve eaten some wonderful food in Chania, Greece but I can’t remember the name of it.
If I send you a picture do you think you can help me figure out what was it? =)